Thursday, December 5, 2013

Shrimp Francese

As a self-proclaimed foodie, it's hard for me to admit this...but I don't really like shrimp.  There aren't very many recipes that I enjoy with shrimp in it.  I don't like creamy pastas with shrimp, and I don't like stir-fries.  I do, however, enjoy pretty much anything that's breaded and fried.  How can you not?

The word "francese" means to do something in the French manner, but it refers to food that is dredged in flour and egg, fried, and served with a lemon-based sauce.  Breaded, fried shrimp?  Yum. 

My one disclaimer - I didn't plan very well for this meal, so I was very short on groceries (and I made this on a Thursday, the day before I do the following week's grocery shopping, so I was really short on groceries!)  With that being said, the tweaks I made to this recipe did nothing to take away from it.  It still came out fantastic, so I'm sure the next time around, when I actually follow the Martha's instructions, it will be amazing.

I served this with jasmine rice.  Hope you enjoy it!









Shrimp Francese – Martha Stewart Living
1 lb shrimp
3 eggs beaten (I used egg whites, around 6)
½ c parmesan grated
Flour
½ c chicken broth
¼ c white wine (didn’t have any so used more chicken broth)
2 lemons – 1 juiced, 1 sliced (left this out and used bottled lemon juice)
1 T EVOO
1 T butter (didn’t have any – doubled up on the EVOO)
¼ c parsley leaves

Slice each shrimp along the back to open (butterfly) slightly.  Whisk together eggs and cheese in a shallow dish.  Place flour in another shallow dish.  Dredge shrimp lightly in flour, then coat completely in egg mixture.  Whisk together broth, wine and lemon juice, set aside.  Heat large skillet over medium-high heat.  Swirl in oil then butter.  Cook shrimp in 2 single layer batches, adding more oil as needed, until golden, 1-2 minutes per side.  Transfer to plate when done. Pour broth mixture into skillet and cook, until reduced by half, 1-2 minutes.  Remove from heat, add lemon slices and parsley and pour over shrimp.